In a blender, puree tomatoes, vegetable juice, chili sauce and lime juice until smooth. Pour into a large bowl. Stir in onions, avocado, jicama, corn, salt and pepper. Chill for at least 2 hours. Can also be made 2 days ahead and refrigerated. To serve, stir and adjust seasoning. Divide among 4 chilled soup bowls. Garnish with chopped cilantro and shrimp. Makes 4 servings. Per serving: Calories 233 Fat 9g Cholesterol 22 mg Sodium 969 mg Percent Calories from fat 30% Dallas Morning News 7/3/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V3 #299 Date: Fri, 1 Nov 1996 14:46:20 -0500 From: BobbieB1@aol.com
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